Now where did I put that recipe? My filing system is hardly fool-proof, and probably completely incomprehensible to anyone other than me, but rarely do I lose recipes entirely. All works in progress are always digital, at least, so there aren’t a hundred scraps of splattered and stained paper piled high on tables or shoved into desk drawers. Most are now carefully organized into the graciously all-inclusive cloud, always searchable and instantly backed up, putting my anxious mind at ease. That’s why it’s confounding when things still slip through the cracks, despite the care taken to prevent such disasters. Misplacing a recipe for something as stunningly delicious as this hummus recipe, for example, was nearly a snacking tragedy.
Dramatic words indeed, but this particular mash-up of both that beloved garbanzo bean spread and cool, creamy cucumber tzatziki exceeded even my own expectations from the very first batch. Lighter and fresher than the typical dip, crisp cucumbers added textural contrast so often missing from hummus. Zesty lemon and dill brightened the flavor profile considerably, imparting an unmistakably summery flavor, even if made in the heart of winter. I had made it numerous times before and thought for sure that such a winning savory delight must have surely made it on the blog already. Searching through the archives turned up precisely zero matches though, much to my growing fear, and the hunt was on. Nope, not in the aforementioned cloud. Not on the laptop. Not on the external hard drive. Not even published anywhere- Which it truly deserved to be. How could I let something as wonderful as that hummus go extinct?
Dejectedly accepting that it was gone for good, it was only then that the recipe found me. Hiding in the darkest corner of the desktop computer, in a long forgotten file, there it sat, waiting patiently to see the light of day. Introductions are long overdue, but thank goodness you can finally meet the one that almost got away. Snatch up the recipe and save it well! After trying it just once, you’d feel the sting of longing if you misplaced it, too.
1 6-Ounce Container (3/4 Cup) Plain, Unsweetened Soy Yogurt
1 15-Ounce Can (1 3/4 Cup) Chickpeas, Drained and Rinsed
2 Large Cloves Roasted Garlic
2 Tablespoons Olive Oil
Zest and Juice of 1/2 Lemon
1 Tablespoon Chopped Fresh Dill
1/4 Teaspoon Ground Cumin
Salt and Pepper
1 Cup Seeded and Finely Diced Cucumber
Toss all of the ingredients into your trusty food processor or blender, except for the cucumber, and puree thoroughly, until silky-smooth. Scrape down the sides of the bowl as needed to get everything mixed in, and give the machine ample time to blend. For the best consistency, it may take as long as 5 – 10 minutes, so be patient. Add salt and pepper to taste.
Stir in the chopped cucumber by hand, and chill for at least 2 hours before serving for the best flavor. It will keep in an airtight container in the fridge for up to a week… If you can resist eating it all long before then.
Makes 3 1/2 – 4 Cups